Shrikhand for Diwali by Margaret Ullrich

Living in the north end of Winnipeg, I sometimes can't find some exotic items in my local grocery store.

However, one of the nice things about the north end of Winnipeg is that - due to the luck of having neighbours who are an incredible mix of people from all over the world - 

I get to taste food from other countries.

And I'm not talking the bland, toned-down stuff you find in stores, but real recipes from real folks who know how things are supposed to taste.

We're talking recipes that have been in the family for quite a while.

And they are perfect.

This Sunday is the Hindu feast of Diwali, the festival of lights.

And just like all proper feasts, there's a special recipe for the celebration.

Shrikhand is a dessert that is very easy to make.

Hints:

Greek yogurt or yogurt that is 9%-14% fat content would be perfect for this.

Saffron is really hard to find.

And expensive.

About the only time stores carry it is before Easter for folks who make Paska. 

They often have to request it a few weeks in advance.

An easier to find (and cheaper) spice you can use instead of saffron is turmeric.

I've read that instead of saffron, some folks use safflower annatto.

No, I don't know where you'd find that.

You can add more or less sugar, depending on how sweet you'd like it to be.

Shrikhand is also delicious as a cupcake frosting… and healthier.

                        Shrikhand

Place in a cheesecloth-lined strainer over a bowl

1 Kilogram of thick yogurt 

Place the yogurt in the fridge and allow it to drain overnight.

Warm

15 mL milk

Rub over the milk to crumble

a pinch of saffron

Stir and let the saffron milk sit for 15-20 minutes.

Mix together in a bowl

the drained yogurt

the saffron mixture

5 g ground cardamom

Add a few spoonfuls at a time

375 g sugar

Blend thoroughly.

Refrigerate mixture for about an hour.

Serve cold and top with

sliced almonds and chopped salted pistachios